As the Food Processing Extension Manager, Angie provides support and enhancement to existing extension programs in the Department of Food Science. Responsibilities include providing technical assistance, developing workshops and educational programs for Indiana food companies that result in improved food safety and quality practices, increased processing efficiencies and reduced environmental impact. Angie assists in the coordination of workshops such as “HACCP Program”, “An Introduction to Food Processing Plant Sanitation”, as well as assisting company’s one on one with specific areas of need.